Heat a wok over medium heat, add the peppercorns and cook, shaking often for 3 minutes, or until fragrant. Remove and crush lightly with the back of a knife.

Reheat the wok, add the oil and swirl to coat. Add the ginger and garlic and cook over a low heat for 1-2 minutes, or until lightly golden.

Add the chicken, increase the heat to medium and cook for 3 minutes, or until browned all over.

Add the remaining ingredients, reduce the heat and simmer, covered, for 20 minutes, or until the chicken is tender.

Serve with rice.

This seems to be a slightly different version of the braised chicken in soya sauce recipe that my mom gave when I first started cooking. The key difference being that my mom’s recipes uses rock sugar while this uses honey.